Monday, October 06, 2008
Silky pumpkin soup with nutmeg
Photo by Juta Kübarsepp, for the October issue of Kodu & Aed, 2012
As somebody aptly commented on my Flickr photo page, it's that time of the year :) When heading to the market these days, you'll see piles of beautifully bright orange pumpkins and winter squashes everywhere. I got one from my mum just over a week ago, and we enjoyed a number of different pumpkin dishes during the week. I made a pumpkin and ginger loaf, two types of pumpkin jam (one with ginger, one with flowering-quinces).
And this soup. There are two things with this soup that make it different from other pumpkin soups I've tried so far. Firstly, it's fat-free, making it perfect for those who are preparing for the Christmas or Thanksgiving feasts laying ahead of us (and if you're omit the cream drizzle, it's vegan, too). Secondly, it uses nutmeg as a seasoning - giving the soup a lovely and different twist.
Fat-free Pumpkin Soup with Nutmeg
500 ml vegetable stock (2 cups)
800 grams cubed yellow pumpkin or winter squash (cleaned weight; just under 2 lbs)
2 medium-sized onions, chopped
2 garlic cloves, chopped
0.5 tsp freshly grated nutmeg
salt, if necessary
freshly ground black pepper
4 Tbsp double cream (optional)
Bring the vegetable stock into boil.
Add the pumpkin, onion and garlic. Bring to a boil and simmer gently for 20 minutes, until the vegetables are soft.
Blend the soup into a fine purée (I used a handheld immersion blender).
Reheat the soup, season with grated nutmeg, salt and pepper.
Divide the soup into heated bowls, drizzle some cream on top and serve with crusty bread.
Other pumpkin/winter squash recipes @ Nami-nami:
Pickled pumpkin (Estonian Christmas recipe)
Pumpkin Risotto & Arancini Balls
Old-fashioned Pumpkin Soup with Semolina
Pumpkin Soup with Thyme
Johanna's Roasted Pumpkin and Blue Cheese Quiche